Name: Korean Beef Chuck Roast
Prep time: 40 min
Total time: 3 h 10 min
Yield: Serves 8 to 12
Ingredients: 4 pounds beef chuck, tied; Coarse salt and freshly ground pepper; 1/4 cup safflower oil; 1 large onion, peeled and chopped (2 cups); 6 large garlic cloves, peeled; 1/4 cup minced ginger; 1/2 cup sake; 1/4 cup mirin; 2 cups low-sodium chicken broth; 3 tablespoons gochujang (Korean pepper paste); 4 carrots (9 ounces), cut in 2-inch pieces, halved lengthwise if large; 1/2 pound shiitake mushrooms, stemmed and sliced (3 cups)

Directions

1. Preheat oven to 350 degrees. Season beef with 1 tablespoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a large 6-quart Dutch oven over medium-high. Add beef and brown on all sides, about 15 minutes. Pour off fat and wipe pot with a paper towel.
2. Reduce heat to medium and add remaining 2 tablespoons oil, onion, and garlic. Cook 3 minutes, stirring occasionally and scraping up brown bits on bottom of pan, until softened. Add ginger and cook, stirring, 1 minute. Add sake, mirin, broth, and gochujang. Bring to a boil, stirring to dissolve gochujang. Return beef and accumulated juices to pan and bring back to a boil. Cover and transfer to oven. Cook, flipping a few times and adding carrots halfway through, 2 hours. Remove pot from oven and stir mushrooms into sauce. Cover and cook until meat is fork-tender, about 30 minutes more.
3. Transfer beef to a cutting board and let rest 20 minutes. Meanwhile, remove vegetables to the board with the beef using a slotted spoon. Skim fat from sauce and bring to a boil. Cook until thickened like gravy, about 5 to 10 minutes more. Keep sauce warm until serving.
4. Remove string from beef; slice 1/4 inch thick. Serve with vegetables and sauce.

Reviews

How would you rate this recipe?

maggiesteuwer

3 AUG, 2017

This sounded like a nice switch up for plain old pot roast, and I liked the idea of the leftovers being used for Korean tacos, so I enthusiastically cooked this up today. Unfortunately, despite the distinctly Asian flavors incorporated into the recipe (gochujang, mirin, sake, ginger), the roast didn't really pop with "Korean-style" to me at all. It was still tender and tasty, and the carrots and shiitakes were a nice side, but overall, the meal lacked the sweet-spicy Korean flavor I was hoping for. I might try it again, but will try to boost the flavors - maybe marinate the beef before cooking? Meanwhile, today I just squeezed an extra dab of gochujang onto each of our plates, and we all added more to taste, which helped.

Korean Beef Chuck Roast

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